Post by Haazen on Mar 19, 2007 23:42:41 GMT -5
First I must say that this recipe took me more that 100 different test until this one knocked off my socks and rolled up my toes halfway to my knees. I am usually very secretive on my recipes but no ones comes to dinner here so you can come to my dinner at your house.
2 lb ground pig recommended 20% to 30% fat
1/2 tsp Salt plain/kosher/pickling
1/2 tsp white pepper
1/2 tsp black pepper
1/2 tsp marjoram
1/2 tsp cardamom
1/4 tsp allspice
1/4 tsp mace
2 oz weight Trappey's Hot Jalapenos chopped fine
4 Tb jalapenos pepper juice
4 oz shredded cheddar cheese
Mix all together very well. If you plan to stuff in hog casings, add about 1/2 C water to help the stuffing process. Otherwise, you can fry this up as is in patties.
Cardamom is rather expensive spice but it is worth it for this recipe. This recipe will just not be as good without it.
You might want to make more than this 2 lb batch. If you like them like I do, you are going to eat them up. I make batches of at least 5 lb. And when I stuff the casing, 6 inch brat is about 1/4 lb. 6 inch is a good size to put on a nice hard roll.
Enjoy! ;D
2 lb ground pig recommended 20% to 30% fat
1/2 tsp Salt plain/kosher/pickling
1/2 tsp white pepper
1/2 tsp black pepper
1/2 tsp marjoram
1/2 tsp cardamom
1/4 tsp allspice
1/4 tsp mace
2 oz weight Trappey's Hot Jalapenos chopped fine
4 Tb jalapenos pepper juice
4 oz shredded cheddar cheese
Mix all together very well. If you plan to stuff in hog casings, add about 1/2 C water to help the stuffing process. Otherwise, you can fry this up as is in patties.
Cardamom is rather expensive spice but it is worth it for this recipe. This recipe will just not be as good without it.
You might want to make more than this 2 lb batch. If you like them like I do, you are going to eat them up. I make batches of at least 5 lb. And when I stuff the casing, 6 inch brat is about 1/4 lb. 6 inch is a good size to put on a nice hard roll.
Enjoy! ;D
